Banana-Chocolate Bread Pudding
- 2 oz Unsalted Butter, melted
- 24 oz Brioche, Croissants, or White Bread
- 2 Qt Heavy Cream
- 6 Eggs
- 3 1/2 C Granulated Sugar
- 2 oz Vanilla Extract
- 4 oz Brandy*
- 6 Ripe Bananas, sliced into rounds
- 10-16 oz semi-sweet chocolate morsels
Brush a 9×13 baking dish with some of the melted butter, reserving the rest.
Tear the bread or croissants into chunks and place in a large bowl. Pour the cream over the bread and set aside until soft.
Beat the eggs and sugar together until smooth and thick. Add the vanilla, melted butter, and brandy.
Toss the egg mixture with the bread, bananas, and chocolate gently to blend. Pour into baking dish and bake at 350° until browned and almost set, approximately 45 minutes. It will not be completely set in the middle. That’s okay, it will set up more as it cools. It’s best to make this a day ahead of time if you can help it, and it should be refrigerated when it cools down.
Rewarm in oven at same temperature, and serve scoops or squares with bourbon sauce (recipe below), and some maple walnut ice cream.
Bourbon Sauce
- 4 oz Unsalted Butter
- 8 oz Granulated Sugar
- 2 Eggs
- 4 oz Bourbon*
Melt butter; stir in sugar and eggs and simmer until thick and smooth (not granular).
Add the bourbon and take off heat. Serve either warm or at room temperature.
*If you don’t have these liquors at home, buy nips instead of whole bottles. Much cheaper than buying whole bottles. I think they are 2 oz each.